Kick-Ass Buttermilk Pancakes with Coffee Butter and Maple Syrup

Because I don't mess around when it comes to my Shrove Tuesday.




Kick-Ass Buttermilk Pancakes with Coffee Butter and Maple Syrup
Inspired by Richard Blais
Makes 8

For the Coffee Butter:
1/4 cup brewed coffee
90g unsalted butter at room temperature
1/2 teaspoon cacao powder

For the Pancakes:
80g plain flour
1 tablespoon caster sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup buttermilk
2 eggs
1 teaspoon vanilla extract

Maple syrup to serve
Butter for cooking the pancakes

Make the Coffee Butter:
Put the brewed coffee into a pan over medium heat. Bring to boil and reduce the brew to about 1 tablespoon. Remove from the heat and leave to cool completely.

Put the soft butter, coooled and reduce coffee and cacao powder into a small bowl and beat with a wooden spoon until latte-coloured. Set aside.

Make the Pancakes:
Sift the flour into a bowl. Add the caster sugar, baking soda and salt and stir to combine. Add the buttermilk and stir until just incorporated.

In a separate bowl, beat the eggs lightly with the vanilla. Pour this into the buttermilk mixture and stir until just combined. Do not over mix.

Heat a cast iron pan on medium heat. Melt about 1/2 teaspoon of butter in the pan and then pour in 1/4 cup of the pancake batter. Cook for about 2 minutes (until bubbles appear all over the surface), then flip and cook on the other side for about 1 minute. Repeat with remaining batter.

Stack the pancakes, smear with coffee butter and flood with maple syrup. Happy Pancake Tuesday.